You never, ever have to tell me twice that dinner is ready if it involves meatloaf. I’ve never had a meatloaf that I didn’t like. And I’ve had a few that I absolutely loved, like this barbecue meatloaf. Tender and moist, it packs a nice barbecue flavor that isn’t overwhelming. My tastes lean towards the slightly spicy, so I used a off-the-shelf spicy barbecue sauce when I made this meatloaf, but with some many different sauces out there you can use something totally different to suit your tastes.
If you really want to amp up the barbecue flavor, try smoking your barbecue meatloaf instead of cooking it in the oven. You can also put it on your grill, be it gas or charcoal. Just keep the pan away from fire so it doesn’t cook too fast. You want a little heat, but not direct heat. My big Weber Summit 670 is perfect for making a huge batch of this meatloaf but any grill where you can produce indirect heat will work great.
My favorite way to serve leftover meatloaf is sliced and then lightly frying it. Onto a bun or Texas toast with more sauce (or ketchup), mayonnaise, onion and lettuce.
Also try my delicious Mexican meatloaf.
- 2 tablespoons olive oil
- 1 cup yellow onion minced
- 4 cloves garlic minced
- 2 tablespoons your favorite spicy barbecue sauce
- 2 tablespoons Worcestershire sauce
- 1 cup Italian seasoned breadcrumbs
- 2 tablespoons fresh parsley minced
- 2 teaspoons granulated onion
- 1 tablespoon half and half or milk, you might need a bit more or less
- 2 large eggs beaten
- 1 pound ground beef
- 1 pound ground pork
- 1 bunch green onions green parts, sliced
- 1/4 cup grated Parmesan cheese
- kosher salt to taste
- freshly ground black pepper to taste
- cayenne pepper to taste
- 1/2 cup your favorite spicy barbecue sauce
- 2 tablespoons ketchup
- Heat the oil in a medium skillet over medium heat.
- Add the onion and saute until soft, 8-10 minutes.
- Add the garlic. Stir and cook another minute.
- Stir in 2 tablespoons of the BBQ sauce and the Worcestershire sauce. Remove from heat and let cool.
- Preheat your oven to 375 F.
- In a large bowl combine the cooled onion mixture, breadcrumbs, parsley, and granulated onion. Add 1 tablespoon of half and half and stir to create a thick paste. If too thick and dry and a little more half and half and mix again.
- Mix in the eggs.
- Crumble in the ground beef and pork. Add green onions, Parmesan and salt, pepper and cayenne to taste. Using your hands combine the ingredients until everything is distributed evenly throughout each handful.
- Spray an 8" x 11" pan with non-stick spray. Transfer the meat mixture to the pan and form into a large loaf, keeping at least an inch of clearance between the sides of the loaf and the pan.
- Bake for 30 minutes.
- Combine the 1/2 cup of BBQ sauce and the ketchup and brush half of the mixture over the top of the meatloaf.
- Return to the oven and bake until the internal temperature reaches 155 F as measured in several locations.
- Remove from the oven and brush with the remaining BBQ sauce and ketchup mixture.
- Let rest 5-10 minutes before slicing thick and serving.
Nutritional values are approximate.